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Blood replenishing pork paste and preparation method thereof

A technology of pork sauce and lean pork, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of limited taste and nutritional value, and achieve high nutritional value, blood-enriching effect, and comprehensive nutrition.

Inactive Publication Date: 2016-12-07
TONGCHENG XINGXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limited taste and nutritional value of ordinary sauce, it can no longer meet people's needs, and people are beginning to pursue better and more delicious sauce and more nutritious and healthy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A blood-enriching pork sauce, which is made of the following raw materials in parts by weight: 18 parts of lean pork, 10 parts of sugarcane liquid, 9 parts of spinach, 7 parts of laver, 6 parts of kelp, 9 parts of carrot, 7 parts of black sesame powder, lotus root 7 parts of black bean powder, 8 parts of black bean powder, 85 parts of soybean paste, 12 parts of mulberry, 11 parts of kiwi fruit, 3 parts of pepper powder, 3 parts of pepper powder, 3.5 parts of ginger, 4 parts of table salt, 12 parts of Chinese medicine for nourishing blood, and appropriate amount of water;

[0019] Wherein, the Chinese medicine for enriching blood is composed of the following raw materials in parts by weight: 6 parts of Rehmannia glutinosa, 11 parts of Caulis Spatholobus, 3 parts of Radix Paeoniae Alba, 3 parts of Angelica sinensis, 6 parts of Polygonum multiflorum, 6 parts of red dates, 6 parts of longan, and 5 parts of wolfberry , an appropriate amount of water; the preparation method of...

Embodiment 2

[0027] A blood-enriching pork sauce, which is made of the following raw materials in parts by weight: 20 parts of lean pork, 8 parts of sugarcane liquid, 9 parts of spinach, 7 parts of laver, 7 parts of kelp, 7 parts of carrot, 6 parts of black sesame powder, lotus root 6 parts black bean powder, 9 parts black bean powder, 75 parts soybean paste, 10 parts mulberry, 10 parts kiwi fruit, 3 parts prickly ash powder, 4 parts pepper powder, 4 parts ginger, 3 parts salt, 11 parts blood-enriching medicine, appropriate amount of water;

[0028] Wherein, the Chinese medicine for enriching blood is composed of the following raw materials in parts by weight: 6 parts of Rehmannia glutinosa, 9 parts of Caulis Spatholobus, 4 parts of Radix Paeoniae Alba, 3 parts of Angelica sinensis, 5 parts of Polygonum multiflorum, 6 parts of red dates, 7 parts of longan, and 5 parts of wolfberry , an appropriate amount of water; the preparation method of the blood-tonifying Chinese medicine is as follows:...

Embodiment 3

[0036] A blood enriching pork sauce, which is made from the following raw materials in parts by weight: 24 parts of lean pork, 9 parts of sugar cane liquid, 10 parts of spinach, 9 parts of seaweed, 6 parts of kelp, 7 parts of carrot, 6 parts of black sesame powder, lotus root 6 parts black bean powder, 8 parts black bean powder, 80 parts soybean paste, 12 parts mulberry, 12 parts kiwi fruit, 3 parts prickly ash powder, 4 parts pepper powder, 4 parts ginger, 4 parts salt, 12 parts blood-enriching medicine, appropriate amount of water;

[0037] Wherein, the Chinese medicine for enriching blood is composed of the following raw materials in parts by weight: 6 parts of Rehmannia glutinosa, 9 parts of Caulis Spatholobus, 4 parts of Radix Paeoniae Alba, 2 parts of Angelica sinensis, 6 parts of Polygonum multiflorum, 5 parts of red dates, 7 parts of longan, and 6 parts of wolfberry , an appropriate amount of water; the preparation method of the blood-tonifying Chinese medicine is as fo...

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Abstract

The invention discloses blood replenishing pork paste and a preparation method thereof. The blood replenishing pork paste is prepared from, by weight, 14-26 parts of lean pork, 7-15 parts of sugarcane liquid, 6-12 parts of spinach, 6-12 parts of laver, 5-9 parts of kelp, 5-11 parts of carrots, 4-9 parts of black sesame seed powder, 4-9 parts of lotus root powder, 4-9 parts of black soybean powder, 70-90 parts of soybean paste, 8-14 parts of mulberries, 6-12 parts of kiwi fruits, 2-4 parts of paprika powder, 2-5 parts of ground pepper, 2-5 parts of fresh ginger, 2-5 parts of salt, 8-15 parts of a blood replenishing traditional Chinese medicine preparation and an appropriate amount of water. Accordingly, the lean pork is taken as a main raw material, multiple blood replenishing food materials such as the spinach, the laver, the kelp, the carrots, the black soybean powder, the lotus root powder and the black soybean powder are added, and therefore the blood replenishing pork paste not only is high in nutrition value but also has the very good blood replenishing effect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a blood enriching pork sauce and a preparation method thereof. Background technique [0002] China is the world's largest producer and consumer of meat sauce food, and the meat sauce industry has developed into a relatively mature industry. With the improvement of people's living standards and the increasing demand for dietary health, meat sauce has also developed from a single temperature-adjusting, low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy, and convenience. As a traditional healthy staple food, pate has become an important industry in the food manufacturing industry. Due to the limited taste and nutritional value of ordinary sauce, it can no longer meet people's needs, and people begin to pursue better and more delicious sauces and more nutritious and healthy sauces. Contents of the invention [0003] The object of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/10A23L19/00A23L17/60A23L19/10A23L11/00A23L25/00A23L33/105A23L11/50
CPCA23V2002/00A23V2200/326A23V2250/21
Inventor 华柏生华兴茂
Owner TONGCHENG XINGXIN FOOD CO LTD
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